Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Dosa

I first tasted dosa’s during my visit to India and was immediately hooked. Much credit goes to my husband who insisted that i try this famous dish.  Later, it was during my two year stay in Mumbai when my mom in law taught me how to make the batter for this delightful delicacy.  I have introduced it to many of my family and friends in South Africa and undoubtedly this has won them over as well.

Dosa By Videhi Sivurusan

Recipe as follow:

3 cups par boiled rice

1 cup white rice

2 cups white urad dhal

1/2 tsp fenugreek seeds

4 tsp salt

Method:

Soak rice separately in water for 5 hours or over night

Soak Dhal & fenugreek seeds separately in water for 5 hours over night

  • Use a food processor and grind dhal first. Add water to form a thick consistency.  Remove and keep in a big container.
  • Secondly grind rice. Add water to form a thick consistency.  Don’t grind to fine it should resemble the texture of semolina.  Mix with ground dhal.
  • Add salt
  • Leave to rise in a warm place and double in quantity (preferably overnight)
  • Once batter has risen, mix well. Stir batter until it reduces in quantity .  It’s best to make idli with the first batch.
  • Oil idli plates – pour mixture and steam for 30 minutes in a pressure cooker without the weight.
  • Serve with sambhar & coconut chutney,

For Dosa

  • Heat tawa or non stick pan. temperature should be medium to hot. .oil tawa and wipe off with a paper towel.
  • Spoon batter with a ladle – spread in a circular motion from the centre outwards.
  • Spoon a tsp of oil or ghee on dosa and cook until crispy. Approx 1-2 mins.
  • Use a spatula to turn dosa.
    Serve with sambhar & coconut chutney
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3 comments on “Dosa

  1. Sophestry
    July 16, 2015

    Love love love Dosas 🙂

    Like

  2. Sivamanikandan Murukesan
    October 2, 2015

    My All Time Favourite !

    Like

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This entry was posted on May 20, 2015 by in Vegetarian.
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